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Xinomavro 2013 - Domaine Vogiatzis
Vogiatzis Estate

XINOMAVRO 2013 - DOMAINE VOGIATZIS

  Velvento, Kozani
SORRY GUYS, WE RAN OUT OF THIS ONE

Great combinations!

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Why do we love it?

What happens if you put together a great oenologist, one of the best Greek varieties and a beautiful label? Xinomavro 2012 Domaine Vogiatzi is once again the red wine that makes many Naoussa producers jealous!

The Doctor of oenology Giannis Vogiatzis insists on the Velvento clone of Xinomavro that has fully adapted to the particular climate of the region, with vineyards touching the shores of Lake Polyfytos. The cool breeze acts beneficialy by preventing extreme temperatures during the day and maintaining the level of moisture constant.

Xinomavro 2012 Domaine Vogiatzi is a robust red wine alternative of classic Xinomavro, which loves aging and rich juicy meat.

Age it without fear for another 10 years.

COLOR

AROMA

BODY

ACIDITY

Tastes Like

Purple color in the glass with bright hues.

On the nose the delightful aromas of ripe red fruit, especially cherry and sour cherry, are accompanied by tapenade and hints of dried tomato. Tobacco, cinnamon, vanilla, cardamom, fresh soil, oak and tea are revealed gradually, adding depth and character to the bouquet.

Medium volume body in the mouth, bone-dry, blends perfectly with progressively intense tannins. The sharp, refreshing acidity cleans the palate adding freshness. The cherry is most acute here in jammy form and results in good-length aftertaste with a smoky sensation.

Technical stuff
Color red
Type dry
Year 2013
Alcohol
Origin Velvento, Kozani
Variety Xinomavro
Aromas ripe cherry, sour cherry, olive paste, sun dried tomato, tobacco, cinnamon, vanilla, cardamom, fresh soil, oak, tea
Bottle Size 750ml
Barrique -
Serving temperature 16°C
Aging
Closure Cork
Organic No

XINOMAVRO 2013 - DOMAINE VOGIATZIS

PAIR IT

Combine with meat with red sauce, pasta with red sauce with sausages, grilled steaks, barbecued lamb or spicy cheeses.

Beef stew with red wine

  • 1 kg of boneless beef cut into bits
  • 4 tbsps. flour
  • 1 tsp. paprika
  • 2 tbsps. olive oil
  • 1 cup of dry red wine
  • 1 cube beef broth
  • 1/2 tsp. dry thyme
  • 1 bay leaf
  • 1 pack of small fresh mushrooms, whole
  • baby carrots
  • salt
  • pepper

 

 

Wipe the meat with kitchen paper to absorb excess moisture. Stir in a bowl 3 tablespoons of flour, 1 teaspoon of salt, paprika and pepper and sprinkle the meat with the flour mixture.

Sautee the meat in hot olive oil in moderate to strong heat, stirring frequently,  for 4-6 minutes or until it acquires a golden brown color. Remove the meat from the pot. Add the red wine, stirring well to incorporate with the meat residues from the bottom of the pot.

Put the meat back in the pot and add the broth, thyme, bay leaf, and 1/2 teaspoon of salt.

Once it starts boiling, cover the pot, lower the heat in half and allow the meat to cook for about an hour, stirring occasionally. You can accompany your meat with wild rice.

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